This banana bread is super moist, super delicious and so not diet friendly! Sorry! 😉 It is so moist and delicious thanks to the entire block of cream cheese and 3/4 cup of butter that you start the recipe with. What can I say? Sometimes, you just need a little bit of indulgence and this banana bread is perfect for that. It’s all about moderation, right? 🙂 So with all that said, if you’re needing a little pick me up, something special to take to a friend, or just a nice weekend breakfast treat this banana bread is for you!
recipe *slightly* adapted from: sugarandspice-celeste.blogspot.com
3/4 c. unsalted butter, softened
1 (80z.) 1/3 less fat cream cheese, softened
2 c. sugar
2 large eggs
2 c. all-purpose flour
1 c. whole wheat pastry flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
4 very ripe medium bananas
1 c. roughly chopped pecans
1 tsp. vanilla extract
cinnamon and sugar for sprinkling on top
Cream butter and cream cheese together until light and fluffy, about 2 minutes. Gradually add sugar and beat until smooth. Add eggs, 1 at a time, beating well between each and scraping sides of bowl after each addition. Add bananas and mix on low until mashed and incorporated well into batter.
Whisk together all dry ingredients. Gradually add to wet ingredients and mix until just combined. Add vanilla and pecans.
Spoon batter into two greased 8×4 in. loaf pans. Sprinkle with cinnamon sugar, if desired. Bake at 350° for about 1 hour or until tester comes out clean. Let cool in pan 10 minutes then remove and let cool completely on a wire rack.
*Enjoy one loaf right away and wrap the other in plastic wrap then foil and freeze to enjoy another day!*